CN109845813A - A kind of method that ultrasonic wave composite ozone water combination controlled atmosphere extends the fresh-keeping of vegetables phase - Google Patents
A kind of method that ultrasonic wave composite ozone water combination controlled atmosphere extends the fresh-keeping of vegetables phase Download PDFInfo
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Abstract
The invention discloses a kind of methods that ultrasonic wave composite ozone water combination controlled atmosphere extends the fresh-keeping of vegetables phase, belong to agricultural storage technical field of preservation of fresh.After the present invention selects fresh vegetables picking, sorting, using ultrasonic wave composite ozone water process combination controlled atmosphere, stores the method that mid-term carries out ozone gas processing again and vegetables are carried out to cooperate with processing fresh-keeping, extend storage period.The present invention preferably maintains the quality and nutritional ingredient of vegetables in storage period, extends the storage period of vegetables to 60 days, is suitable for oceangoing voyage, largely saves foreign-going ship in the inconvenience and cost of midway garnishes.
Description
Technical field
The present invention relates to a kind of methods that ultrasonic wave composite ozone water combination controlled atmosphere extends the fresh-keeping of vegetables phase, belong to agricultural product
Storage and freshness-retaining technology field.
Background technique
Fresh fruit of vegetables is the indispensable a part of crewman's diet, and fresh fruits and vegetables still carries out after picking
Respiration, the nutriments such as carbohydrate are consumed, and fruit vegetable nutrient value is lost therewith, and fruits and vegetables are in appearance and mouthfeel
It can change, be unfavorable for the supply of crewman's nutrition, therefore preserving fruit and vegetable utilizing is particularly important during ship's navigation.It adopts on naval vessel more
Fruits and vegetables are stored with refrigerating system, are generally made of refrigeration cabin, freezer, refrigerating plant and its equipment and attachment etc..Naval vessel at present
The application effect of refrigerating system still has following deficiency: one, the preserving fruit and vegetable utilizing time falls short of: fruits and vegetables save 20 days can expire substantially
Sufficient offshore navigation food supply requirement, but this supportability have been unable to meet 60 days oceangoing voyage fresh-keeping of vegetables must be up to 45 days
Above requirement；Two, temperature control aspect, freezer use fixed temperature design, determine Wen Yunhang, and refrigerating system controllability is poor, can not
Guarantee the uniformity of air-cooler air-supply.Therefore using a kind of novel, more scientific reasonable fresh-keeping of vegetables new approaches and new side
Method extends the preserving fruit and vegetable utilizing phase, and uniform crewman's diet is extremely important to oceangoing voyage.
Controlled atmosphere technology is that the nitrogen in storage environment is adjusted using the means of manual intervention control on the basis of refrigeration
The content of the gases such as gas, oxygen, carbon dioxide inhibits fruits and vegetables respiratory intensity, and then extends the fruit vegetables storing time limit.It is used on naval vessel
Air-conditioned cold store is fresh-keeping, and air-conditioned cold store requires facility advanced, air conditioning apparatus (air combustion device, carbon dioxide de in system composition
Except machine, ethylene removal adsorbent equipment etc.), in ancillary equipment (auxiliary devices such as air-conditioned cold store door, safety equipment) and refrigeration equipment, library
The development and production such as humidification apparatus, electrical control equipment are all more complete.Air-conditioned cold store preservation technology can extend fruits and vegetables storage phase up to 2 times
More than.Ratio of the external air-conditioned cold store in freezer reaches one third or more, and air-conditioned cold store has been carried out in the Gulf of Aden convoy naval vessel
Preserved food products are benefited our pursuits, and show that the food storage phase is significantly extended, and fruit-vegetable quality changes and lost small very much.
Cleaning is the necessary links of postharvest fruit and vegetable commercial treatment, and traditional cleaning is for being attached to micro- lifes of fruit and vegetable surfaces
The scavenging effect of the potential hazards object such as object, helminth, pesticide residue is difficult to reach the standard of food safety.Ultrasonic wave passes through a system
Column compressional wave and rarefaction wave are propagated in the medium generates positive/negative-pressure, when active force of the negative pressure to gas molecule is more than fluid molecule pair
The active force of gas molecule, the gas core being present in liquid are detached from, and form cavitation bubbles, cavitation bubbles are sent out after reaching critical radius
Raw collapse, releases huge energy, generates localized hyperthermia's high pressure, powerful shearing force and a large amount of high mars free radicals.High temperature is high
It presses synergistic effect to generate microjet, removes the hazardous materials such as fruit and vegetable surfaces soil, dust, microorganism, helminth, it is residual to reduce pesticide
It stays, microorganism wall and membrane structure are destroyed, and permeability increases and then destroy microbial cell component, play bactericidal effect.
In fruits and vegetables cleaning process, ultrasonic energy kills pathogenic bacteria and virus, removal pesticide residue, improves the edible of fresh instant fruit and vegetable
Safety has applied on the fruits and vegetables such as persimmon, bergamot pear, celery, pear, long bean, plays certain fresh-keeping effect.The present invention
Fruits and vegetables are stored using ultrasonication combination controlled atmosphere technology, completely new solution is provided for shipping storage fruit and vegetable,
Space and the regulation and control cost that naval vessel air-conditioned cold store is largely saved on the basis of holding fruit-vegetable quality and nutrition, are a kind of novel fruits
The fresh-keeping solution of vegetable.
Ozone is as disinfection sanitizer, and in 1997, U.S. Food and Drug Administration (FDA), which has modified, made ozone
The regulations used for food additives limitation can be used to the fresh-keeping of fresh fruit of vegetables and processing, it is specified that ozone can not have to application.
The water containing ozone ozonated water, the production of ozonated water is exactly by certain technological means by high-efficiency high-power for foreign countries
The ozone that ozone generator generates is dissolved in the water.When the mass concentration of ozone in water reaches 0.3~4mg/L, it can make
For sterilization aqua.In China, ozone water sterilization is very universal applied to fresh fruit of vegetables fresh-keeping aspect, and ozonated water, which has, to kill
The advantages that bacterium spectrum is wide, sterilization speed is fast, easy to operate and noresidue, and there is no secondary pollution after ozonization water treatment, it will not
Harm is brought to environment, is a kind of effective green sterilizing new method, can be directly used for disinfection, the sterilizing of food, can obviously change
Kind food quality, extends reservoir and shelf life.The mechanism of action of the ozone application in preserving fruit and vegetable utilizing can be divided into three parts, first
Antibacterial before this and bactericidal effect, ozone molecule are to complete moment to the killing of microorganism, it can destroy the cell of microorganism
Membrane structure changes the permeability of film, and the ingredient extravasation for being included into the cell makes cell loss vitality, so that dissolution is dead.Its
Secondary, ozone, which can remove generated ethylene, ethyl alcohol and acetaldehyde etc. in its respiratory, reduces it to fruits and vegetables nocuousness intermediate product
Metabolic activity, to delay senescence.The intermediate product of redox reaction occurs for ozone and ethylene, has very to microorganisms such as moulds
Good inhibitory effect.Ozone also can induce fruits and vegetables and reduce the stomata of epidermis, or even close epidermis stomata, to can be reduced fruits and vegetables
The consumption of internal water transpiration and nutriment in metabolic process.Ozone has very strong oxidisability, oxidable reductive water fruits and vegetables
The effect of the remaining organic agricultural chemicals such as the organochlorine of dish epidermis, organic phosphorus, to achieve the effect that degradation agriculture is residual.The present invention is main
It is that air conditioned storage is cooperateed with to carry out fresh-keeping of vegetables in conjunction with Ozone Water using ultrasonic wave, to greatly improve vegetables long-period freshness preserving effect
Fruit.
The wooden will outstanding persons etc. (number of patent application: CN201711098707.0) disclose a kind of fresh-keeping storage side for adopting rear fruit
Method.Cherry after harvesting is placed on 1 DEG C~4 DEG C, in the refrigerating chamber with dehumidification function by this method, pre- using circulation cold air
After cold 4~6 hours, 16000~20000 (mL/24hm of oxygen transmission rate is selected2Packaging material 101kPa) seals cherry
Case controlled atmospheric packing, the ratio of mixed gas is 5%~10%O in controlled atmospheric packing2, 10%~15%CO2, surplus N2.It packages
Cherry be placed in freezer and refrigerate, the temperature of Storage in cold bank is controlled at -1 DEG C~2 DEG C.The invention can be fresh-keeping to 50~60 by cherry
It, cherry serviceability rate is up to 98% or more.But the above controlled atmosphere needs the packaging material using specific oxygen transmission rate, to material
It is required that it is stringenter, and be not associated with other and fresh-keeping measure is assisted to reach good fresh-keeping effect.And the present invention is multiple using ultrasonic wave
Closing ozone treatment combination controlled atmosphere can achieve storage period 60 days fresh-keeping effects.
Liao Yunjian etc. (number of patent application: CN 201711182987.3) discloses a kind of preservation method for bamboo shoots.This method will
The bamboo shoots for peelling off bamboo shoot clothing, which are immersed in the mixture of ice and water of 7-9 times of volume, allows to cool to 3 DEG C, and mixture of ice and water in ice water by adding
Sodium dehydroacetate (weight percent 0.01%~1%) and alcohol (weight percent 0.001%~0.5%) is added to compound and make
At.10~45g chitosan is dissolved in 2% citric acid solution of volume 1L and plastics are made, the bamboo shoots cooled down are submerged
10~25s in plastics, standing dry film forming.It is placed in O2:CO2Controlled atmosphere is store in the mixed gas of=1.5:8.5~2.0:3.0
Hiding, reserve temperature are 1~4 DEG C.The invention provides one kind not only can guarantee that product was natural flavour mountaineous and delicious and crisp mouthfeel, but also can long Kubo
The preservation method for bamboo shoots deposited.The present invention is using gas in ratio of gas mixture adjustment storage environment fixed after preliminary experiment confirms
Ingredient, it is suppressed that vegetables respiratory intensity and microorganism growth metabolism speed effectively extend the shipping freshness date of vegetables.
It is low that Zhang Min etc. (number of patent application: CN 201810178785.X) discloses a kind of fruit vegetables radio frequency pretreatment-
Wet tune storage practice.This method carries out heat shock pretreatment to fruit and vegetable using radio-frequency unit, kills corrupt bacteria microorganism.Located in advance
Fruit vegetables after reason are placed in air conditioned storage under low temperature.The invention is using vegetables in Electronic Nose Technology real-time detection storage
Flavor variations damage to plants caused by sudden drop in temperature rate detection and spoilage organisms microorganism detection to vegetables immediately, with this once detecting flavor variations
It establishes electronic nose response signal and damages to plants caused by sudden drop in temperature the partial least square model between rate, spoilage organisms content of microorganisms, pass through fitting coefficient
Prediction fruit vegetables damage to plants caused by sudden drop in temperature rate and spoilage organisms content of microorganisms in low temperature Controlled Atmosphere Storage.But radio frequency processing vegetables
Higher cost, it is complicated for operation, be unfavorable for implementing in ship's navigation.The present invention combines controlled atmosphere using the processing of ultrasonic wave composite ozone
Freshness-retaining vegetable, fresh-keeping vegetables range is wider, and ultrasonic cleaning equipment and ozone generating-device are easy to operate quickly, are conducive to warship
Ship navigation is implemented.
Ni Jianlong etc. (number of patent application: CN 201510498559) discloses one kind by Flos Lonicerae extractive solution, phytic acid, fourth
It is essential oil, konjacmannan, dried orange peel, sodium sorbate, lignin, gardenia extracting solution, vitamin E, nano silica, pure
Water purification is uniformly mixed manufactured tomato pr eservation agent.The antistaling agent prescription that the invention proposes is reasonable, and preparation method is simple, film forming
It is good, it can effectively reduce the evaporation of moisture, reduce germ contamination and slow down lipid oxidation rates, ensure that the fresh-keeping product of tomato
Matter.But antistaling agent prescription type used in the invention is more and complicated, prepare it is time-consuming long, while the antistaling agent fresh-keeping tomato
There is no Regulate Environment gas ratio, freshness date is short.The present invention is aided with using gas ratio during controlled atmosphere control fruit vegetables storing
The pre-treatment of ultrasonic ozone water and the processing of storage period ozone gas effectively extended the fresh-keeping of vegetables phase to 60 days.
Wang Rui etc. (number of patent application: CN 201710077010.9) discloses a kind of guarantor for ethylene-sensitive fruit
Fresh method.Climacteric type fruit callus after adopting, microwave irradiation sterilizing are packed into modified-atmosphere package bag, are sent by this method
Freezer after being cooled to certain temperature in advance, using a certain concentration 1- methyl cyclopropene closed processes, pricks bag, then cryopreservation, periodically
Ultrasonic wave is used in fresh-keeping warehouse, reaches antibacterial, sterilization functions, and placement potassium permanganate/active carbon is fresh-keeping in storage environment
Agent controls humidity >=85% in fresh-keeping warehouse, effectively extends the freshness date of ethylene-sensitive fruit.The invention is using specific
The modified-atmosphere package bag of air penetrability, does not control environmental gas ratio, and must periodically make in fresh-keeping warehouse in storage mid-term
With ultrasonic wave, to the more demanding of fresh-keeping warehouse and operator.The present invention uses the controlled atmosphere vegetable of specific initial gas ratio
Dish, as pretreatment technology, Ozone Water is passed through ozone gas processing in storage mid-term and protects ultrasonic wave as ultrasonic treatment medium
It is fresh, easily facilitate implementation and control.
Chen Dongjin etc. (number of patent application: CN 201711455154.X) discloses a kind of fresh-keeping treating method of vegetables.It should
Method prepares fresh-keeping liquid using nano zine oxide, nano-titanium dioxide and chitosan as raw material；Then by the mature vegetables of purchase point
Class, cleaning are placed in air-dry at shady and cool ventilation and blow 1h, and the vegetables after air-drying, which are placed in freezer, handles 18-22h at 5 ± 0.5 DEG C, after
Continuous air-dried 1h, which is placed in 8-10 DEG C of freezer, handles 20-30h, after drying, after fresh-keeping liquid obtained is coated on above-mentioned processing
Vegetable surface, after drying case save.The freshness date of vegetables can be extended to 20-35 days by this method, have certain antibacterial
Effect.But use of the nano zine oxide in food still has safety risks.The present invention is using super without security risk
Sonicated technology composite ozone water process combination controlled atmosphere technology stores vegetables, has reached good storage in freshness date 60 days
Effect.
Lin Xian etc. (number of patent application: CN 201810040575.4) discloses preservative method and the guarantor of a kind of citrus
Fresh dose.Citrus is placed in ultrasonic cleaner and starts the cleaning processing by this method, compound with allyl isothiocyanate and chitosan
Coating liquid carries out coating problems.The invention is fresh-keeping using ultrasonic wave pre-treatment combination allyl isothiocyanate chitosan compelx coating
Technology realizes the control to tangerine orange surface pathogenic bacteria, so that delayed fruit aging, prolongs storage period.But institute in the invention
The ingredient allyl isothiocyanate of compelx coating liquid is a kind of chemical reagent, has penetrating odor, and used in amounts is tight
Lattice control, otherwise has certain harm to human body.The present invention uses nontoxic whole process physical fresh-keeping method, effectively extends
The storage & fresh-keeping period of vegetables.
Zuo Jinhua etc. (number of patent application: CN201510505986.2) discloses a kind of antistaling agent preparation method and its in silk
Application in melon Preservation Treatment.The antistaling agent includes chitosan, L-cysteine, cinnamic acid and water, and the PH of antistaling agent is 5.6
~6.5.Chitosan, L-cysteine, in cinnamic acid containing the functional group for being easily formed hydrogen bond, play the synergistic effect of three
Be conducive to enhance compactness, inoxidizability and the bactericidal properties of the semi-permeable membrane that chitosan is formed on sponge gourd surface.The present invention uses
Physical fresh-keeping method, there is no antistaling agent residuals to endanger caused by human body.And ultrasonic cleaning equipment is easily operated, it is easy to be high
Effect.
Wei Ming etc. (number of patent application: CN201710943363.2) discloses a kind of preservation method of fresh potato flakes.
The method that the invention is combined using physical fresh-keeping technology and fresh chemically technology designs the fresh-keeping best side of potato block
Case.Potato block after peeling, impregnate carries out ultrasonic sterilization processing, be subsequently placed in purslane, apple polyphenol, allicin,
Ascorbic acid.30-40min is impregnated in sodium citrate composite preservative, is removed filter dry, is put into freezer and refrigerates after packaging.Effectively
The browning degree for slowing down potato extends its shelf life.The invention avoids the compoundings of complicated chemical preservative, take
The physical fresh-keeping method of simplicity operation, also achieves preferable fresh-keeping effect to mixed hiding the fresh-keeping of vegetables.
Qian Chuntao etc. (number of patent application: CN 201510785488.8) discloses a kind of utilization fresh-keeping silk of acidic electrolytic water
The method of melon.This method impregnates sponge gourd using the acidic electrolytic water that effective chlorine density is 50mg/L-60mg/L, and gravity-flow ventilation is dried
It is transferred in the polyethylene film freshness protection package with a thickness of 0.03mm afterwards, is placed under 13 DEG C of dark condition and stores, this method is effective
The weight-loss ratio and brown stain degree for reducing sponge gourd, reach preferable storage fresh-keeping effect.But acidic electrolysis used by the invention
Water raw material is tap water and Nacl, and its effective component electric discharge decomposition-reduction is that light water needs process, this in the process may
Residual is had to do harm to huamn body.For the present invention using whole nontoxic physical fresh-keeping method, fresh-keeping effect is prominent.
Zhang Min etc. (number of patent application: CN 201810126403.9) discloses a kind of ultrasound pretreatment collaboration controlled atmosphere extension
The method of leaf vegetables storage period.This method using two sections of variable frequency type ultrasonics collaboration displaced type controlled atmospheres to leaf vegetables into
Row collaboration processing is fresh-keeping.High after two sections of pretreated frequencies of variable-frequency ultrasound are first low, the first band frequency 20KHz handles time 5-
6min, power 400W/kg；Second band frequency 40KHz handles time 6-7min, power 600W/kg；20 DEG C for the treatment of temperature.It will surpass
Leaf vegetables after sonication is placed in displaced type modified atmosphere fresh-keeping storage and stores, gas component are as follows: 4 ± 1%O2, 2 ± 1%CO2, 94 ± 1%
N2, 2 ± 1 DEG C of temperature, relative humidity: 90 ± 4%, after storage to 30d, it is changed to high oxygen modified atmosphere, places 1d, then switch to normal gas
Adjust storage.This method effectively saves the VC and chlorophyll content of leaf vegetables, extends the storage period of leaf vegetables to 60 days.It is super
Sound wave cleaning and sterilizing speed is fast, not damaged to article to people's nonhazardous, but disinfection is not thorough.The present invention is by ultrasonication
In conjunction with ozone treatment, it is applied to fresh-keeping of vegetables, achieves the fresh-keeping of vegetables phase 60 days good fresh-keeping effects.
Summary of the invention
The purpose of the present invention is in view of the drawbacks of the prior art, develop a kind of ultrasonic wave composite ozone water combination controlled atmosphere extension
Fresh-keeping of vegetables phase method preferably maintains the quality and nutritional ingredient of vegetables in storage period, extends storage periods of vegetables to 60
It, is suitable for oceangoing voyage.
Technical solution of the present invention:
A kind of method that ultrasonic wave composite ozone water combination controlled atmosphere extends the fresh-keeping of vegetables phase, it is multiple using ultrasonic wave and Ozone Water
The technical method combination air conditioned storage for closing processing carries out collaboration to vegetables and handles fresh-keeping to extend storage period, key step are as follows:
(1) it picks, sort: from the vegetables of fresh picking, sub-electing the raw material have no mechanical damage, abrade, rotting；
(2) Ozone Water is produced: the gas that ozone generator generates being passed through equipped with being cooled to 1.5 DEG C after boiling, volume
After the 2~10min that in the distilled water of 2L, ventilates, 5min is stood, obtains the Ozone Water that concentration is 0.62-1.84mg/L；
(4) ultrasonication: using ultrasonic washing instrument handle vegetables, using the Ozone Water that step (2) is produced as
Liquid medium, ultrasonication frequency are 20KHz, 180~300W/kg of power, handle time 10min, wherein ultrasonic time 5s,
Intermittent time 5s, 20 DEG C for the treatment of temperature；
(5) air conditioned storage: the vegetables naturally dry after being ultrasonically treated using Ozone Water as liquid medium is divided
One layer of preservative film in the basket outer cover of the vegetables of basket Zhuan Yu not will be filled, is placed in modified atmosphere fresh-keeping storage and stores in basket.
(6) ozone gas is handled: after air conditioned storage 30 days, vegetables frame being taken out from air-conditioned cold store, is placed in the confined air of 30L
In, ozonizer power supply ventilation 10min is connected, iodimetric titration measures concentration of ozone gas in closed container at this time and is
6.81mg/L, vegetables take out after placing 5min in such circumstances, are replaced in air-conditioned cold store and store.
The vegetables are pakchoi, and the Ozone Water is 0.62mg/L, ultrasonication function as the concentration of liquid medium
Rate 180W/kg handles time 10min, the modified atmosphere fresh-keeping storage parameter setting are as follows: gas component are as follows: 5 ± 1%O2, 10 ± 1%
CO2, 85 ± 1%N2, temperature: 4 ± 1 DEG C, relative humidity: 90 ± 4%.
The vegetables are tomato, and the Ozone Water is 1.66mg/L, ultrasonication power as the concentration of liquid medium
180W/kg handles time 10min, the modified atmosphere fresh-keeping storage parameter setting are as follows: gas component are as follows: 6 ± 1%O2, 4 ± 1%CO2,
90 ± 1%N2, temperature: 9 ± 1 DEG C, relative humidity: 90 ± 4%.
The vegetables are sponge gourd, and the Ozone Water is 1.84mg/L, ultrasonication power as the concentration of liquid medium
300W/kg handles time 10min, the modified atmosphere fresh-keeping storage parameter setting are as follows: gas component is 6 ± 1%O2, 4 ± 1%CO2, 90
± 1%N2, temperature: 9 ± 1 DEG C, relative humidity: 90 ± 4%.
The modified atmosphere fresh-keeping storage is provided with the humidifier of humidity sensor and automatic control, monitors the humidity in library at any time
Situation, if humidity automatically controls humidifier to library according to the measured data of humidity sensor not as good as minimum relative humidity
The interior steam for spraying into suitable atomization, to guarantee vegetables humidity.
The specification of basket: length × width x thickness is 510cm × 355cm × 310cm；The quality of every basket of vegetables is maintained at 3kg；
The specification of preservative film used on basket: length × width x thickness is 1m × 1m × 0.05mm.
Beneficial effects of the present invention:
1, the present invention uses physical fresh-keeping method --- ultrasonication.Ultrasonic wave can generate when propagating in liquid medium
Cavitation effect, mechanical effect and fuel factor, to realize sterilization, blunt enzyme, accelerate the purpose of mass transfer.It is removed in the cleaning of vegetables
In terms of bacterium, ultrasonic cleaning can effectively remove the microorganisms such as bacterium, yeast and the mould of vegetable surface, to effectively inhibit vegetable
The growth of dish surface microorganism and slow down fruit rot.
2, the present invention provides one kind can scale operations, the fresh-keeping of vegetables method that effect is good, at low cost.The present invention uses smelly
Oxygen Generator device produces Ozone Water, is applied to the ultrasonication stage as ultrasonic liquid medium, makees jointly with ultrasonic wave
For fruit and vegetable surfaces, Combination effectively kills fruit and vegetable surfaces microorganism.The ozone gas that ozone generator generates in the present invention
Storage mid-term is also acted on, the pretreatment of combining ultrasonic wave reduces vegetables metabolic activity, and the storage quality of vegetables is greatly improved.
3, the present invention uses air-conditioned cold store preservation and freshness vegetables, prevents the oxidation of vegetables, selects suitable gas ratio in addition,
And it is equipped with suitable gas flow and temperature, the freshness date of vegetables is extended, freshness date extends to 60 days, quality and freshness etc.
It is guaranteed, while meeting the long-distance transport requirement on naval vessel, reduce vegetables loss.
Detailed description of the invention
Fig. 1 is variation of the pakchoi cell membrane permeater ate with storage time.
Fig. 2 is variation of the tomato VC content with storage time.
Fig. 3 is variation of the sponge gourd chlorophyll content with storage time.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that described herein, specific examples are only used to explain the present invention, is not used to limit
The fixed present invention.
Embodiment 1: the method for ultrasonic wave composite ozone water combination controlled atmosphere extension pakchoi storage & fresh-keeping period
Fresh pakchoi after picking, sorting is removed into sludge and is placed on the ultrasound for filling concentration as 0.62mg/L Ozone Water
It is cleaned in wave washer, the condition of ultrasonic cleaning are as follows: power 180W/kg, frequency 20KHz handle time 10min, processing
20 DEG C of temperature.Pakchoi naturally dry after ultrasonic wave composite ozone water process is placed in frame, and covers one layer of preservative film,
Preservative film specification length × width x thickness: 1m × 1m × 0.05mm, length, width and the height dimension of frame used are 510cm × 355cm
×310cm；Every basket of vegetables quality is maintained at 3Kg.The vegetables to have framed up are placed in modified atmosphere fresh-keeping storage, setting controlled atmosphere ginseng
Number: gas component are as follows: 5 ± 1%O2, 10 ± 1%CO2, 85 ± 1%N2, temperature: 4 ± 1 DEG C, relative humidity: 90 ± 4%.With clear
It dries after water immersion pakchoi 10min and is stored as a control group in the refrigerator for being placed in same temperature setting.Fresh-keeping warehouse is provided with phase
The humidifier of the humidity sensor and automatic control answered monitors the humidity condition in library at any time, if humidity is opposite not as good as minimum
Humidity then automatically controls the steam that humidifier sprays into suitable atomization into library according to the measured data of humidity sensor,
To guarantee that vegetables humidity meets specification.After storage 30 days, vegetables frame is taken out from air-conditioned cold store, is placed in the confined space of 30L,
It connects ozonizer power supply and is passed through ozone gas 10min, be with ozone gas initial concentration in iodometric determination closed container
Sample frame is taken out after 6.81mg/L, closed 5min, is replaced in air-conditioned cold store.At the end of 60 days storage phases, pakchoi
Quality is preferable, and compared with fresh pakchoi, processing group pakchoi color slightly has yellow；Weight-loss ratio is lower than 3%；Cell membrane permeater ate
It is 51.71%, and the cell membrane permeater ate of control group pakchoi is 78.85%, such as Fig. 1, ultrasonic wave composite ozone water process knot
Preferable preservation quality is presented after closing the pakchoi storage of controlled atmosphere.
Embodiment 2: the method for ultrasonic wave composite ozone water combination controlled atmosphere extension storing tomato freshness date
Fresh tomato after picking, sorting is removed into sludge and is placed on the ultrasonic wave for filling concentration as 1.66mg/L Ozone Water
It is cleaned in washer, the condition of ultrasonic cleaning are as follows: power 180W/kg, frequency 20KHz handle time 10min, treatment temperature
20℃；Tomato naturally dry after ultrasonic wave composite ozone water process is placed in frame, and covers one layer of preservative film, preservative film
Specification length × width x thickness: 1m × 1m × 0.05mm, length, width and the height dimension of frame used be 510cm × 355cm ×
310cm；Every basket of vegetables quality is maintained at 3Kg.The vegetables to have framed up are placed in modified atmosphere fresh-keeping storage, controlled atmosphere parameter is set:
Gas component are as follows: 6 ± 1%O2, 4 ± 1%CO2, 90 ± 1%N2, temperature: 9 ± 1 DEG C, relative humidity: 90 ± 4%.It is soaked with clear water
It dries after bubble tomato 10min and is stored as a control group in the refrigerator for being placed in same temperature setting.Fresh-keeping warehouse is provided with corresponding wet
Spend the humidifier of sensor and automatic control, monitor the humidity condition in library at any time, if humidity not as good as minimum relative humidity,
The steam that humidifier sprays into suitable atomization into library is automatically controlled, according to the measured data of humidity sensor to guarantee vegetable
Dish humidity meets specification.After storage 30 days, vegetables frame is taken out from air-conditioned cold store, is placed in the confined space of 30L, connects ozone
Generator power is passed through ozone gas 10min, is 6.81mg/L with ozone gas initial concentration in iodometric determination closed container,
Sample frame is taken out after closed 5min, is replaced in air-conditioned cold store.At the end of 60 days storage phases, the quality of tomato is preferable, with
Control is compared, and processing group tomato apparent mildew does not occur and rots, and weight-loss ratio is lower than 3%, bright in colour, the storage rate of VC
Higher than 30%, such as Fig. 2, preferable preservation quality is presented.
Embodiment 3: the method for ultrasonic wave composite ozone water combination controlled atmosphere extension sponge gourd storage & fresh-keeping period
Fresh sponge gourd after picking, sorting is removed into sludge and is placed on the ultrasonic wave for filling concentration as 1.84mg/L Ozone Water
It is cleaned in washer, the condition of ultrasonic cleaning are as follows: power 300W/kg, frequency 20KHz handle time 10min, processing temperature
20 DEG C of degree；Sponge gourd naturally dry after ultrasonic wave composite ozone water process is placed in frame, and covers one layer of preservative film, it is fresh-keeping
Film specification length × width x thickness: 1m × 1m × 0.05mm, length, width and the height dimension of frame used be 510cm × 355cm ×
310cm；Every basket of vegetables quality is maintained at 3Kg.The vegetables to have framed up are placed in modified atmosphere fresh-keeping storage, controlled atmosphere parameter is set:
Gas component are as follows: 6 ± 1%O2, 4 ± 1%CO2, 90 ± 1%N2, temperature: 9 ± 1 DEG C, relative humidity: 90 ± 4%.It is soaked with clear water
It dries after silk damping melon 10min and is stored as a control group in the refrigerator for being placed in same temperature setting.Fresh-keeping warehouse is provided with corresponding wet
Spend the humidifier of sensor and automatic control, monitor the humidity condition in library at any time, if humidity not as good as minimum relative humidity,
The steam that humidifier sprays into suitable atomization into library is automatically controlled, according to the measured data of humidity sensor to guarantee vegetable
Dish humidity meets specification.After storage 30 days, vegetables frame is taken out from air-conditioned cold store, is placed in the confined space of 30L, connects ozone
Generator power is passed through ozone gas 10min, is 6.81mg/L with ozone gas initial concentration in iodometric determination closed container,
Sample frame is taken out after closed 5min, is replaced in air-conditioned cold store.At the end of 60 days storage phases, the quality of sponge gourd is preferable, with
Control is compared, and processing group sponge gourd is end to end without blackening and the softening of significantly rotting, and weight-loss ratio is lower than 3%, and hardness is not less than
4kg/cm2, sponge gourd Chlorophyll preservation is higher than 30%, such as Fig. 3, the preferable preservation quality of processing group sponge gourd presentation.
Claims (6)
1. a kind of method that ultrasonic wave composite ozone water combination controlled atmosphere extends the fresh-keeping of vegetables phase, which is characterized in that step are as follows:
(1) it picks, sort: from the vegetables of fresh picking, sub-electing the raw material have no mechanical damage, abrade, rotting；
(2) Ozone Water is produced: the gas that ozone generator generates is passed through the ventilation 2 equipped in distilled water cooling after boiling
After~10min, 5min is stood, obtains the Ozone Water that concentration is 0.62-1.84mg/L；
(4) ultrasonication: vegetables are handled using ultrasonic washing instrument, using the Ozone Water that step (2) is produced as liquid
Medium, ultrasonication frequency are 20KHz, 180~300W/kg of power, handle time 10min, wherein ultrasonic time 5s, interval
Time 5s, 20 DEG C for the treatment of temperature；
(5) air conditioned storage: the vegetables naturally dry after being ultrasonically treated using Ozone Water as liquid medium is filled respectively
In basket, by one layer of preservative film in basket outer cover, it is placed in modified atmosphere fresh-keeping storage and stores；
(6) ozone gas is handled: after air conditioned storage 30 days, vegetables frame being taken out from air-conditioned cold store, is placed in the confined space of 30L
It is interior, ozonizer power supply ventilation 10min is connected, so that concentration of ozone gas is 6.81mg/L in closed container, vegetables frame exists
It is taken out after placing 5min under this environment, is replaced in air-conditioned cold store and stores.
2. the method that a kind of ultrasonic wave composite ozone water combination controlled atmosphere according to claim 1 extends the fresh-keeping of vegetables phase,
It is characterized in that, the vegetables are pakchoi, and the Ozone Water is 0.62mg/L, ultrasonication function as the concentration of liquid medium
Rate 180W/kg handles time 10min, the modified atmosphere fresh-keeping storage parameter setting are as follows: gas component are as follows: 5 ± 1%O2, 10 ± 1%
CO2, 85 ± 1%N2, temperature: 4 ± 1 DEG C, relative humidity: 90 ± 4%.
3. the method that a kind of ultrasonic wave composite ozone water combination controlled atmosphere according to claim 1 extends the fresh-keeping of vegetables phase,
It is characterized in that, the vegetables are tomato, and the Ozone Water is 1.66mg/L, ultrasonication power as the concentration of liquid medium
180W/kg handles time 10min, the modified atmosphere fresh-keeping storage parameter setting are as follows: gas component are as follows: 6 ± 1%O2, 4 ± 1%CO2,
90 ± 1%N2, temperature: 9 ± 1 DEG C, relative humidity: 90 ± 4%.
4. the method that a kind of ultrasonic wave composite ozone water combination controlled atmosphere according to claim 1 extends the fresh-keeping of vegetables phase,
It is characterized in that, the vegetables are sponge gourd, and the Ozone Water is 1.84mg/L, ultrasonication power as the concentration of liquid medium
300W/kg handles time 10min, the modified atmosphere fresh-keeping storage parameter setting are as follows: gas component is 6 ± 1%O2, 4 ± 1%CO2, 90
± 1%N2, temperature: 9 ± 1 DEG C, relative humidity: 90 ± 4%.
5. the method that a kind of ultrasonic wave composite ozone water combination controlled atmosphere according to claim 1 extends the fresh-keeping of vegetables phase,
It is characterized in that, distilled water volume described in step (2) is 2L, and temperature is cooled to 1.5 DEG C in advance.
6. the method that a kind of ultrasonic wave composite ozone water combination controlled atmosphere according to claim 1 extends the fresh-keeping of vegetables phase,
Be characterized in that, the specification of basket: length × width x thickness is 510cm × 355cm × 310cm；The quality of every basket of vegetables is maintained at
3kg；The specification of preservative film used on basket: length × width x thickness is 1m × 1m × 0.05mm.
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